Broad-spectrum antifungal-producing lactic acid bacteria and their application in fruit models
Jazyk angličtina Země Spojené státy americké Médium print-electronic
Typ dokumentu časopisecké články, práce podpořená grantem
- MeSH
- antifungální látky metabolismus MeSH
- DNA bakterií chemie genetika MeSH
- houby účinky léků růst a vývoj MeSH
- koncentrace vodíkových iontů MeSH
- konzervace potravin metody MeSH
- Lactobacillus plantarum klasifikace genetika izolace a purifikace metabolismus MeSH
- mikrobiální interakce MeSH
- ovoce mikrobiologie MeSH
- Pediococcus klasifikace genetika izolace a purifikace metabolismus MeSH
- potravinářská mikrobiologie MeSH
- Pyrus mikrobiologie MeSH
- ribozomální DNA chemie genetika MeSH
- RNA ribozomální 16S genetika MeSH
- sekvenční analýza DNA MeSH
- slivoň mikrobiologie MeSH
- teplota MeSH
- Vitis mikrobiologie MeSH
- Weissella klasifikace genetika izolace a purifikace metabolismus MeSH
- Publikační typ
- časopisecké články MeSH
- práce podpořená grantem MeSH
- Názvy látek
- antifungální látky MeSH
- DNA bakterií MeSH
- ribozomální DNA MeSH
- RNA ribozomální 16S MeSH
A large-scale screen of some 7,000 presumptive lactic acid bacteria (LAB), isolated from animal, human, or plant origin, identified 1,149 isolates with inhibitory activity against the food-spoilage mould Penicillium expansum. In excess of 500 LAB isolates were subsequently identified to produce a broad spectrum of activity against P. expansum, Penicillium digitatum, Penicillium notatum, Penicillium roqueforti, Rhizopus stolonifer, Fusarium culmorum, Aspergillus fumigatus and Rhodotorula mucilaginosa. Partial 16S rRNA sequencing of 94 broad spectrum isolates revealed that the majority of antifungal producers were strains of Lactobacillus plantarum. The remaining population was composed of Weissella confusa and Pediococcus pentosaceous isolates. Characterization of six selected broad-spectrum antifungal LAB isolates revealed that antifungal activity is maximal at a temperature of 30 °C, a pH of 4.0 and is stable across a variety of salt concentrations. The antifungal compound(s) was shown to be neither proteinaceous nor volatile in nature. P. pentosaceous 54 was shown to have protective properties against P. expansum spoilage when applied in pear, plum and grape models, therefore representing an excellent candidate for food-related applications.
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